John, a Chicago native, believes his interest in the culinary world was sparked by his first experiences of working at a small “mom and pop” pizzeria in his south side Chicago neighborhood.
John’s first love for simple Italian cooking stemmed from 5 years of serious cycling (think “Breaking Away”). As a category 2 cyclist, he learned the importance of carbo-loading and healthy eating. His cycling career took him to races in the entire Midwest, becoming the “cook” of the traveling group of racers. Placing third in the Illinois State Championships qualified John for the National Championships, which he competed in Boulder, Colorado in 1987. Realizing that his talent for cooking was becoming superior to his talent in professional cycling, a change in careers was inevitable.
His formal culinary training took place at the Culinary School of Kendall College in Evanston, Illinois. After graduating, he worked at several critically acclaimed restaurants in the Chicago area, including Tallgrass and Spiaggia. It was at Spiaggia where John realized and nurtured a passion for truly authentic Italian food. He studied under the tutelage of chef Paul Bartolotta, a James Beard Award winner. To foster his knowledge of Italian cuisine, John has visited and lived in Italy on six separate occasions. During a three-month tour, he worked in several different restaurants in various regions of Italy.
Among his many culinary experiences, John has been invited to prepare dinners in New York’s James Beard House four times, including an opportunity to be featured chef in the James Beard’s exciting Discovery Chefs Series.
In August of 2004, John brought his family “back home” to the upper Midwest, with the opening of ZAZIOS and its Modern Italian Cuisine, in Kalamazoo Michigan.
ZAZIOS expands into Birmingham, Michigan in the summer of 2010, with its new location on the corner of new Woodward & Maple.
Restaurants in Italy John has “staged”:
San Domenico, Imola, Emilia-Romagna ( Michelin starred restaurant ) Romano, Viareggio, Toscana La Mora, Ponte S. Moriano (Lucca), Toscana Taverna del Colleoni, Bergamo, Lombardia Osteria du Madon, Bologna, Emilia-Romagna Osteria di Rendola, Montevarchi, Toscana Beccofino, Firenze, Toscana
Past restaurants:
Christopher’s, Phoenix, AZ, 4 stars Tallgrass, Lockport, IL, 3 ½ stars Spiaggia, Chicago, IL, 4 stars Lake Park Bistro, Milwaukee, WI, 3 ½ stars Ristorante Bartolotta, Wauwatosa, WI, 3 ½ stars Milano, Kansas City, MO, 3 ½ stars
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